Name: Festive Persimmon and Pomegranate Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 10 ounces spring mix salad greens; 2 persimmons, peeled and chopped into ½ inch pieces; ⅔ cup walnuts, chopped; 1 cup pomegranate seeds; ½ cup feta cheese, crumbled; 2 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon freshly squeezed lemon juice; ¼ teaspoon salt (or more to taste); ¼ teaspoon ground black pepper

Jump to Recipe· 4.8 from 595 reviews

If you’re looking for a light yet show-stopping dish to brighten up your holiday table, then you are going to adore this Festive Persimmon and Pomegranate Salad Recipe. It’s one of those salads that manages to be vibrant, fresh, and festive all at once, bringing together the sweetness of persimmons and pomegranate with crunchy walnuts and tangy feta. Trust me, once you try this, it’ll become a holiday staple you’ll reach for every year.

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Why You’ll Love This Recipe

Bright and Festive Flavors: The combination of sweet persimmons, juicy pomegranate, and tangy feta brings a flavor explosion that screams holiday cheer.
Simple Yet Elegant Presentation: Arranging the salad around a bowl of dressing makes it look like a beautiful edible wreath, perfect for Christmas gatherings.
Versatile and Make-Ahead Friendly: You can prep the ingredients days in advance and just toss it all together when guests arrive.
Healthy and Crowd-Pleasing: It’s a refreshing option that adds color and nutrients to your holiday spread without any fuss.

Festive Persimmon and Pomegranate Salad Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Festive Persimmon and Pomegranate Salad Recipe plays a unique role, balancing sweet, crunchy, and tangy flavors. Plus, these fresh ingredients are easy to find at your local grocery store during the holiday season.

Festive Persimmon and Pomegranate Salad Recipe - Ingredients

Spring mix salad greens: Choose a fresh, bright mix for a nice base with varied textures and mild peppery notes.
Persimmons: Look for firm but ripe ones; they add a luscious sweetness and beautiful orange color.
Walnuts: Toasted walnuts create a lovely crunch and bring out their warm, nutty flavor.
Pomegranate seeds: These ruby jewels add a pop of tart juiciness and stunning visual flair.
Feta cheese: Crumbled feta gives a creamy tang that contrasts perfectly with the sweet fruit.
Honey mustard salad dressing: This homemade dressing ties everything together with sweet, tangy, and slightly spicy notes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Festive Persimmon and Pomegranate Salad Recipe is how easy it is to tweak depending on what you have on hand or your dietary needs. Feel free to get creative!

Nut Alternatives: If walnut allergies are a concern or you want to mix things up, try pecans or toasted almonds—they both bring that satisfying crunch and warmth.
Cheese Swaps: Not a feta fan? Goat cheese or even a mild ricotta salata work beautifully and still add that creamy tang.
Dressing Variations: I sometimes switch up the honey mustard for a balsamic vinaigrette for a bit more acidity and richness.
Fruit Additions: I’ve also added thin slices of crisp apple or pear for extra texture and sweetness during holiday parties—always a hit.

How to Make Festive Persimmon and Pomegranate Salad Recipe

Step 1: Prep Your Ingredients Carefully

Start by peeling and chopping your persimmons into about half-inch pieces—ripe but firm persimmons make all the difference here, as you want that sweet, smooth flesh without it turning mushy. Next, measure out your spring mix and spread it on a large serving platter. I like to arrange the greens in a generous ring, leaving space in the center for the dressing bowl—that presentation trick always wows guests!

Step 2: Layer in the Festive Goodness

Sprinkle the chopped persimmons evenly over the greens, followed by chopped walnuts. For that jewel-like sparkle, scatter pomegranate seeds across the top. Finally, crumble your feta cheese all over everything. Each layer adds flavor, texture, and visual appeal—almost too pretty to eat, but you’ll want to dive in.

Step 3: Make Your Honey Mustard Dressing

This dressing is what elevates the salad. I blend honey, Dijon mustard, olive oil, apple cider vinegar, lemon juice, salt, and black pepper until smooth. The sweet and tangy combo perfectly complements the salad. Pour the dressing into the small bowl you placed in the center to mimic a festive wreath or drizzle it over and toss to combine right before serving—it’s up to you!

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Pro Tips for Making Festive Persimmon and Pomegranate Salad Recipe

Choose Ripe Persimmons: I learned the hard way that unripe persimmons can be unpleasantly astringent—look for firm but slightly soft fruit that yields to gentle pressure.
Toast Your Walnuts: Taking a few minutes to toast the walnuts enhances their flavor dramatically and adds a warm crunch that pairs wonderfully with the sweet fruit.
Serve Dressing on the Side: Keeping the dressing separate until serving keeps your salad greens crisp and fresh—this tip is a game changer for make-ahead salads.
Use a Center Bowl for Presentation: Arranging the salad around a small bowl of dressing looks festive and inviting—your guests will love the wreath-like look on the holiday table.

How to Serve Festive Persimmon and Pomegranate Salad Recipe

Festive Persimmon and Pomegranate Salad Recipe - Serving

Garnishes

I usually add a few sprigs of fresh mint on top for color and a burst of fresh herbal aroma. Sometimes, for an extra sparkly touch, I sprinkle a little finely chopped fresh rosemary or thyme—these herbs bring a subtle earthiness that balances the sweetness beautifully.

Side Dishes

This salad pairs wonderfully with roasted turkey or honey-glazed ham for a classic holiday feast. I also love serving it alongside crusty warm bread and a rich soup like roasted butternut squash for a complete festive meal that’s both balanced and satisfying.

Creative Ways to Present

For Christmas dinner parties, I sometimes serve this salad individually in small glass bowls or mason jars layered beautifully so guests can admire the colors before mixing. Another fun idea is to use a large round platter and arrange the salad ingredients in a wreath shape with pomegranate seeds scattered like ornaments—a simple touch that brings holiday magic to the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad in an airtight container in the fridge—but here’s what I’ve learned: keep the dressing separate if you want to maintain the crispness of the greens. When the dressing is mixed in, the leaves soften quickly, usually within a day or two. So if you plan ahead, prep the components individually for freshest results.

Freezing

I don’t recommend freezing this salad. The greens end up wilted and soggy, and the fruit loses its fresh texture, which takes away from the overall experience. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If leftovers have been refrigerated, just let them sit about 10-15 minutes before serving again to take the chill off—your salad will taste more vibrant that way.

FAQs

Can I make the Festive Persimmon and Pomegranate Salad Recipe ahead of time?

Absolutely! Prep all the ingredients in advance and store them separately in airtight containers. Keep the salad greens and toppings apart from the dressing and combine just before serving to keep everything fresh and crisp.
What if I can’t find persimmons?

If persimmons aren’t available, you can substitute with firm, sweet apples or pears for a similar sweet crunch, though the unique flavor of persimmons really shines in this recipe.
Is this salad suitable for vegan diets?

You can make this vegan by substituting feta with a plant-based cheese alternative and using maple syrup instead of honey in the dressing—adjust seasonings to taste for a delicious vegan-friendly version.
How long does the salad stay fresh once dressed?

Once the honey mustard dressing is added, it’s best to eat the salad within a day to ensure the greens stay crisp and vibrant. Leftover dressed salad can be refrigerated but may wilt over time.

Final Thoughts

I absolutely love how this Festive Persimmon and Pomegranate Salad Recipe turns out every time. It’s one of those dishes that feels festive without being complicated, and the flavors always make me smile. When I first made it, I wasn’t sure how persimmons would be received, but my family goes crazy for it. If you want to impress guests with a colorful, flavorful salad that’s easy to prepare and brings that holiday sparkle, this recipe is the way to go. Give it a try—I promise it’ll be a new favorite on your festive table!